Creamy Garlic Butter Tuscan Scallops Recipe

I absolutely love this Creamy Garlic Butter Tuscan Scallops Recipe because it feels fancy enough for date night but comes together so quickly on a weeknight. The richness of the garlic butter sauce combined with the fresh sun-dried tomatoes and tender spinach makes for a truly indulgent yet comforting meal.

When I first tried this recipe, I was amazed at how the scallops stayed perfectly tender and juicy wrapped in that luscious creamy sauce. You’ll find that it works wonderfully served over pasta, cauliflower rice, or even steamed veggies, giving you the flexibility to make it your own every time.

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Ingredients You’ll Need

Choosing the freshest scallops makes all the difference here, and the rest of the ingredients come together to build a silky, flavorful sauce that hugs each scallop perfectly. Don’t skip the sun-dried tomatoes—they bring a punch of sweet and tangy that really elevates the dish.

• Scallops: Look for fresh or thawed dry-packed scallops without added preservatives for the best sear.
• Salted Butter: Adds richness and helps build the sauce with a creamy base.
• Garlic: Freshly minced garlic brings that irresistible aroma and flavor.
• Yellow Onion: Provides a subtle sweetness once sautéed until soft.
• White Wine (optional): Adds acidity and depth; you can skip or substitute with broth if preferred.
• Sun-Dried Tomato Strips in Oil: Intensely flavorful, draining but reserving a bit of the oil helps caramelize flavors.
• Heavy Cream or Half and Half: Choose heavy cream for ultra-rich sauce, or half and half for a lighter option.
• Salt and Pepper: Essential for seasoning every layer of the dish perfectly.
• Baby Spinach Leaves: Fresh leaves wilt gently in the sauce adding color, nutrients, and texture.
• Parmesan Cheese: Freshly grated melts into the sauce for salty, nutty flavor.
• Dried Italian Herbs: Adds an herbaceous note tying all the flavors together.
• Fresh Parsley: Chopped and sprinkled at the end, it brightens up the dish beautifully.

Variations

I love tweaking this Creamy Garlic Butter Tuscan Scallops Recipe depending on what we’re craving or what’s in the fridge. It’s super forgiving and invites you to get a little creative.

• With Zoodles or Spiralized Veggies: A lighter, low-carb twist that still revels in all the creamy sauce — I find the texture is fantastic paired with zucchini noodles!
• Using Light Cream or Half and Half: I sometimes swap heavy cream with half and half or light cream for a slightly lighter version that doesn’t skimp on flavor.
• Dairy-Free Version: Try coconut cream and nutritional yeast to mimic the creaminess and cheesiness without dairy — a fun experiment!
• Add Heat: When my family is in the mood for spice, I toss in a pinch of red pepper flakes for a subtle kick that pairs beautifully with the garlic butter.

How to Make Creamy Garlic Butter Tuscan Scallops Recipe

Step 1: Prepare and Sear the Scallops

First off, thoroughly pat your scallops dry with paper towels—this is crucial for that perfect golden crust. Next, heat olive oil in a large skillet over medium-high heat until it’s hot and sizzling. Add your scallops in a single layer, careful not to crowd the pan; if you have a lot, work in batches. Season with salt and pepper and let them cook undisturbed for about 2-3 minutes until a deep golden crust forms on the bottom, then flip and cook another 2 minutes until opaque and crisp. Remove from the pan and set them aside—try not to poke or move them around too much or you’ll lose that gorgeous sear I love!

Step 2: Build the Flavorful Sauce

In the same pan, melt butter and add the diced onion, sautéing it gently for about 4 minutes until soft and translucent. Toss in the garlic and let it cook for just 30 seconds until fragrant—watch closely so it doesn’t burn. If you’re using white wine, pour it in now and let it reduce by half, scraping up those delicious browned bits from the pan bottom. Next, stir in the sun-dried tomatoes and cook for a minute or two to release their lovely flavors. This part always smells so heavenly in my kitchen!

Step 3: Make It Creamy and Finish with Greens

Lower the heat to medium-low and add in your heavy cream or half and half, stirring occasionally as it gently simmers. Season with salt and pepper to taste. Once the sauce starts to thicken slightly, add in the baby spinach leaves and let them just wilt in the creamy sauce—this keeps them tender and vibrant. Stir in the freshly grated Parmesan cheese and let it melt smoothly into the sauce, then sprinkle dried Italian herbs through. Take the pan off the heat, then carefully add the seared scallops back in along with any resting juices. Give everything a gentle stir to combine without breaking up the scallops.

How to Serve Creamy Garlic Butter Tuscan Scallops Recipe

Garnishes

I love finishing this dish with a sprinkle of fresh parsley—it adds a burst of color and a fresh, herby contrast to the rich sauce. Sometimes I even grate a little extra Parmesan right on top for that extra touch of cheesiness that really makes it sing.

Side Dishes

My go-to sides are al dente pasta tossed right into the sauce or creamy cauliflower mash for a low-carb alternative. Steamed green beans or roasted asparagus also pair beautifully if you want more veggies on the plate. Trust me, the sauce is so flavorful, anything you serve with it will taste amazing.

Creative Ways to Present

One time I served this for a special anniversary dinner over a bed of saffron-infused risotto with a chilled glass of crisp white wine—so elegant! For casual gatherings, plating the scallops and sauce atop roasted garlic mashed potatoes with a sprinkle of microgreens makes the meal look extra impressive without extra effort.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the refrigerator and find the sauce actually tastes even better the next day as the flavors meld. Just be sure to keep the scallops submerged in the sauce to help them stay tender.

Freezing

Freezing cooked scallops is a bit tricky because they can become rubbery, so I usually freeze the sauce separately if I want to prep ahead. When thawing, gently reheat to combine with freshly cooked scallops for the best texture.

Reheating

I reheat leftovers slowly on the stovetop over low heat to avoid breaking the cream sauce or overcooking the scallops. Adding a splash of cream or broth while warming up helps restore the sauce’s silky texture if it feels too thick.

FAQs

Final Thoughts

This Creamy Garlic Butter Tuscan Scallops Recipe is one of those dishes I turn to when I want something impressive but easy enough to whip up on a busy evening. The rich, garlicky sauce combined with tender scallops and vibrant greens never fails to get compliments at the table. Give it a try—I’m confident you’ll love how effortlessly it comes together and delights every time!

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